These cupcakes are made with the all-in-one method – simply put all the ingredients in a bowl, then whisk it together.
Don't be heavy-handed when folding in the flour as you want to keep it light and airy – a balloon whisk does the job perfectly.
Make a favourite cake into a cupcake! To transform the light lemon sponge into a drizzle cupcake, mix 5tbsp fresh lemon juice with 3tbsp granulated sugar.
Chai is an Indian tea, made from tea leaves traditionally mixed with cardamom, cloves, ginger, cinnamon and peppercorns.
This cupcake recipe has all the traditional Black Forest flavours with a refined and elegant twist. Halved
A bit wacky perhaps, but why not give these a try! The sponge contains a cooked kale purée.
This is a dessert cupcake offering a twist on a classic British summer pudding. Berries are folded into the batter before baking.
Sometimes all you want is a simple, basic vanilla cupcake which you can decorate with your favourite toppings
This stunning cupcake was designed to commemorate Remembrance Day on 11 November.